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Friday, July 19, 2013

An Easy Shortcut for Quick Tossed Salads

It's
such a long and drawn-out ordeal to chop a lot of colorful vegetables
for a tossed salad, but I've been using a shortcut which saves a lot of time. Back in the BC days
(before children), I was an Assistant Food Service Supervisor at Penn
State, and when I used to order fresh produce for tossed salads, vegetables
were sent from the "Produce Center," all chopped or sliced as ordered!
How I've wished for that luxury in my home especially when it came to
tossed salads and soups. So I shred, slice, or chop certain vegetables
to be used in salads and bag them in a Ziplock where they wait in the
refrigerator to be added to salads. My favorite vegetables to use are
sliced cauliflower, thinly sliced red cabbage, and shredded carrots -
all mixed together. These keep quite well for about a week.

Then
when I plate up a salad for my husband and myself, on each plate I put a
handful or so of organic mixed greens and maybe spinach, with a handful
of the prepared colorful vegetables on top. Vegetables that get soggy
or turn brown such as sliced celery, sliced cucumbers, or chopped
peppers are not cut up ahead of time for instant use, but they could be
saved whole in a bag to be cut just before serving. But all you really
need for a colorful and healthy salad are mixed greens and the mixture
of prepared vegetables!

So ... now a tossed salad really can be a fast food that's healthy for you and your family!

Add a special dressing with homemade mayonnaise as the base, and you've got a very quick and healthy tossed salad.